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Mango and Tuna Ceviche

Mango and Tuna Ceviche

5.0 from 1 vote



Watch as Chef Sarah Linkenheil from The Culinary Institute of America shows us how to make this delicious and antioxidant-loaded mango smoothie with turmeric, green tea, ginger and chia seeds. She garnishes the smoothie with matcha and charcoal powder.​


  • ½ lb Tuna, diced

  • 6 Tbsp Lime juice, divided

  • as needed Salt

  • 1 each Mango, ripe, peeled, diced

  • 1/2 cup Cucumber, seeded, diced

  • ¼ cup Red onion, fine julienne, rinsed

  • 1-2 tsp or as needed Jalapeños, minced

  • 1 Tbsp Cilantro, chopped

  • 1 Tbsp Extra-virgin olive oil

  • as needed Ground black pepper

  • Ingredients
  • as needed Tortilla chips

  • as needed Lettuce cups, optional

  • as needed Avocado, sliced, optional


  • Combine the tuna, 2 tablespoons lime juice, and a pinch of salt. Let sit for 1-5 minutes depending on how “cooked” you would like your tuna. Drain the tuna.
  • Combine the mango, cucumber, red onion, 3 tablespoons lime juice, and jalapeños in a bowl.
  • Add the tuna and cilantro to the mango mixture and adjust the seasoning with salt and lime juice as needed.
  • Fold in the extra-virgin olive oil. Do not over mix once the olive oil is added or it will dull the color of the ceviche.
  • Serve with tortilla chips.

Mango and Tuna Ceviche


  • Serve with lettuce cups or add diced avocado to the mixture. To serve as a mini tostada, cut all ingredients into ¼” pieces, and serve on top of the crisp mini fried tortilla shell and top with sliced avocado.